*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       ea           Eggplant, large
      1/4   c            Vinegar, white
      1/4   c             -- water
      1/2   t            Salt
    1       x            Oil -- for deep frying
    1       x            ----------sauce--------
    1       T            Sambal badjak
    2       T            Peanut butter, smooth
      1/2   t            Vinegar, white
      1/2   t            Salt
    1       c            Coconut milk
   Calories     per serving: 200
   Fat grams    per serving: 3            Approx. Cook Time:  1:30
   Peel the eggplants (optional) and slice them crosswise 1/2 thick,
   then cut into quarters.  Arrange the slices in a shallow dish. Combine
   the vinegar, water and salt, stirring well to dissolve the salt, and
   pour over the eggplant slices.  Let stand for one hour, then remove
   the eggplant slices from the solution and pat dry with paper toweling.
   Heat oil in a wok to a depth of two inches until very hot (375 F).
   Deep-fry the eggplant slices, a few at a time, until light brown.
   Remove with a slotted spoon and drain on paper toweling.  To make the
   sauce, combine all of the ingredients in a saucepan, bring to a gentle
   boil and simmer, stirring frequently, until the sauce thickens
   slightly.  Arrange the eggplant slices in a shallow dish and pour the
   sauce over them.
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